Empanada — Galician Flat Pie
Preparation time
Cooking time
Total time
A delicious pie full of Spanish flavour.
Recipe type: Main Course
Cuisine: Spanish
Serves: 10-12
For the crust:
  • 20g/ ¾ oz fresh yeast or 1 tsp dried yeast
  • 3 tbsp warm water
  • 350g/12 oz strong white bread flour
  • 125g /4½ oz masa harina
  • ½ tbsp salt
  • 50mls/2 fl oz white wine
  • 100ml/3½ fl oz extra virgin olive oil
  • 50g/2 oz lard, chopped up into small bits
  • 1 egg, lightly beaten
  • 1 egg lightly beaten, to seal and glaze
For the filling:
  • 100ml/3½ fl oz olive oil
  • 250g/ 90z soft cooking chorizo, finely sliced
  • 500g/11b 2 oz pork loin, finely diced
  • 4 onions, finely sliced
  • 2 red peppers, finely sliced
  • 2 garlic cloves, crushed
  • tsp sweet smoked paprika
  • ½ tsp dried oregano
  • 1 tbsp tomato puree
  • Salt and pepper
  1. Mix the yeast and water to a paste in a small bowl.
  2. Put the flour, masa harina, salt, wine, olive oil, lard, beaten egg and yeast paste into a bowl and stir the mixture to combine. Bring it together in the bowl and it should form a soft and quite sticky dough.
  3. Knead the dough for a few minutes until the dough is smooth.
  4. Place it back in the bowl and cover with clingfilm and leave to rise for about one hour or until doubled in size.
  5. Meanwhile for the filling: heat the olive oil in a large pan, add the chorizo and fry until the fat begins to render and the oil is orange.
  6. Take the chorizo out of the pan and in the same pan brown the pork in batches. Set the pork aside with the chorizo.
  7. Then sweat the onions in the same oil until they are getting soft and then add the peppers and continue cooking until they softened too. Add the garlic, paprika, oregano and tomato puree.
  8. Stir in the pork and chorizo and season with salt and pepper.
  9. Preheat the oven to 200 0C/ 400 0F/gas mark 6.
  10. On a lightly floured surface, roll out half the dough to a 5mm/1/4 inch thick rectangle. Put onto an oiled baking sheet.
  11. Pile on the filling and spread out evenly leaving a 2cm margin around the edge. Brush the edge with a little beaten egg.
  12. Roll the remaining dough to the same size and lay over the filling. Crimp the edges together, twisting over the dough to form a rope like edge.
  13. Brush the entire empanada with beaten egg and pierce the top with lots of holes.
  14. Leave to rest for 10 minutes and then bake for 20-30 minutes or until the crust is nicely browned.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/06/10/savoury-sightseeing-around-the-globe-with-entcs/